If you’ve never enjoyed this fabulous, pillowy flat bread, you need to try this homemade Indian Naan Bread. Even if you’ve never made any yeast breads before, this Naan bread recipe needs to be the one you make for the first time!
Indian Naan Bread Recipe
My family has so much fun using this fluffy, soft bread to sop up their plates no matter what we make to go with it!
I love to serve this up with some of my crock pot butter chicken or any curry dish, even better when it’s wrapped around a shish kabob! My daughter likes to fold just about anything she eats with it inside the Naan Bread, taco style!!
How To Make Indian Naan Bread
- To get started on your Naan bread you will need: active dry yeast, water, sugar, milk, an egg, salt, all-purpose or bread flour and butter. Dissolve your yeast for 10 minutes in warm water at 110 ºF ( 43 ºC ) with sugar in a large mixing bowl.
- Once your yeast is nice and foamy, stir in your milk, egg and salt.
- Add flour until a soft dough ball is formed then transfer to a lightly floured work surface using the flour to pat dry any sticky spots.
- Knead the dough for 3 minutes, cover with a damp cloth for 7 minutes to let it rest, then return to knead the dough for an additional 5 minutes. You are done kneading when the dough is smooth and elastic.
- Place your dough ball into a well oiled bowl, turning to coat all sides with the oil. Cover with your damp cloth and allow the dough to rise for one hour, it should double in size during this time.
- After allowing your dough to rise, punch it down about half way ( and I like to turn it back out onto my floured surface ) then pull of small portions that will be 1 1/2 inches when rolled into balls.
- Continue to pull off portions and roll them into balls until all of your dough is portioned.
- Cover with your damp towel again and let rise for an additional 30 minutes.
- After the dough has risen to double in size again, preheat your grill or skillet to high heat. Roll your first dough ball out to form a thin circle or oval about 1/4 in thickness. Then transfer to preheated, lightly oiled grill, cast iron skillet or heavy bottom skillet.
- Cook for 1-2 minutes ( bread should be slightly puffy and golden brown ). Turn bread and brush the melted butter onto the cooked side while cooking the second side for 30-60 seconds.
- Remove from heat and continue to cook all of the portioned dough until done.
Tips For Making The Best Naan Bread:
In a pinch, I have skipped the second rise and still had favorable results.
If you know that you are in a hurry, use rapid yeast and combine all ingredients at once. Follow the directions as below, but roll out the portions and fry up after the first time the dough rises.
Make sure that you use a cooking oil with a high smoke point to cook on high heat. Extra Virgin Olive Oil has a lower smoke point ( 325 ºF / 162 ºC ). Use light ( or regular ) olive oil, coconut oil, or peanut oil.
Stack your Naan breads in a warmed towel, keeping them wrapped while cooking the rest of the dough. This will keep your Naan bread warm until served.
Storing & Freezing Homemade Naan Bread
Place cooled Naan bread in an airtight plastic storage bag. It can be stored at room temperature for three days. If you want to freeze your Naan bread, it can be placed in an airtight freezer storage bag and frozen for up to 3 months (for best results).
Indian Naan Bread Recipe
Ingredients
- 2 tsp active dry yeast
- 1/2 cup water (warm water, 110 degrees F/43 degrees C)
- 1/8 cup sugar
- 1 1/2 Tbsp milk
- 1 small egg (small egg, or less than one whole egg beaten)
- 1 tsp salt
- 2 cups all-purpose flour (plus 2 Tbsp for kneading & rolling out)
- 2 Tbsp butter (melted)
Instructions
- Add active dry yeast to warm water ( 110 degrees F/43 degrees C ) with sugar in a large bowl and let stand for 10 minutes to activate. After the yeast has been allowed to sit for 10 minutes, add milk, egg, and salt. Stir to combine.
- Add flour and combine until a soft dough ball is formed, turn out onto a lightly floured work surface and knead for 3 minutes. Cover with a damp towel and allow to rest for 7 minutes, then knead for an additional 5 minutes until smooth and elastic.
- Place dough into a well oiled bowl, turning to coat all sides. Cover with a damp towel and allow to rise for about an hour, or until doubled in size.
- Once the dough has doubled in size, punch it down and turn back out onto your lightly floured work surface. Dust any sticky spots with flour as needed and pull off portions large enough to roll and form into 1 1/2 inch dough balls. Roll all of the dough into portions and cover with a damp towel, allow to rise for 30 minutes or until doubled in size again.
- After the dough has risen to double in size again, preheat your grill or skillet to high heat. Roll your first dough ball out to form a thin circle or oval about 1/4 in thickness. Then transfer to preheated, lightly oiled grill, cast iron skillet or heavy bottom skillet.
- Cook for 1-2 minutes ( bread should be slightly puffy and golden brown ). Turn bread and brush the melted butter onto the cooked side while cooking the second side for 30-60 seconds.
- Remove from heat when the second side is also golden brown and repeat until all of the dough has been cooked.
Notes
Tips For Making Naan Bread:
- In a pinch, I have skipped the second rise and still had favorable results.
- If you know that you are in a hurry, use rapid yeast and combine all ingredients at once. Follow the directions as below, but roll out the portions and fry up after the first time the dough rises.
- Make sure that you use a cooking oil with a high smoke point to cook on high heat. Extra Virgin Olive Oil has a lower smoke point ( 325 ºF / 162 ºC ). Use light ( or regular ) olive oil, coconut oil, or peanut oil.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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